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Spinach Artichoke Chicken
This meal tastes like it has a million calories, but I’ve lightened it up for you! With reduced fat cream cheese, fresh spinach, and delicious artichokes, you can build lots of flavor in a quick meal. This can be served over brown rice or pasta, but we ate it just as it was with veggie sides. No matter how you serve it, this meal is amazing!
- 2 tablespoons olive oil
- 8 skinless bone-in chicken thighs (or breast fillets)
- 1 tablespoon minced garlic
- 1 cup reduced fat cream cheese
- 1 cup chicken stock
- 1 can artichoke hearts in brine/water, drained and chopped
- 1 can mushroom pieces
- 4 cups loosely packed baby spinach leaves
- Salt and pepper to season
- 1/2 cup Parmesan cheese
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- Preheat oven to 400°. Season chicken thighs with salt and pepper to taste. Add olive oil to Dutch oven; heat over medium-high heat. Add chicken, flesh-side down, and sear for 2 – 3 minutes on each side or until golden brown; drain any excess fat.
- Stir garlic in and heat through (about 1-2 minutes). Add in cream cheese and occasionally stir it until it begins to melt down and become thinner in consistency. Pour in the chicken broth and add the Parmesan cheese.
- Bring to the boil, reduce heat to low, cover and simmer until sauce thickens (about 5 minutes). Stir through artichokes, mushrooms, and spinach; simmer until the spinach has just started to wilt.
- Place the skillet into preheated oven and continue to roast for 15-20 minutes (or until completely cooked through).
Source: http://www.dailydoseofdelsignore.com/2017/03/spinach-artichoke-chicken.html
